Taste the Rainbow

Colorful Salad

For the past couple of weeks, I’ve had the grossest cold that’s been going around.  Now, I am finally — FINALLY! — starting to feel good again.  My disgusting cough has subsided. I have a little bit of energy! No more brain fog!

When I was sick, I didn’t pay too much attention to my diet. Now, I am craving good healthy foods.  In particular, I wanted vegetables with a variety of rich colors.

Today’s lunch salad fits the bill. Kale, purple cabbage, broccoli, carrots, tomatoes, baked chicken tenderloins, boiled egg, and nuts and dried cranberries. With olive oil, and coconut vinegar.  And a granny smith apple for dessert.

By the way, I have found that the chicken tenderloins are great to have on hand. I buy them frozen in a bag (about $8.99 for a bag). They’re small, so they cook quickly. Recently, I’ve been cooking up two bags at a time, straight from the freezer to being fully baked in 20-25 minutes. Once cooked, they keep for days in the fridge, and can be used for sandwiches (cabbage wraps?) and salads.  Or, they cook up quickly in a pan for other recipes.

With a four-month old baby, I’ll take all the time and money savers I can get!  🙂


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